Preparation

Prep

30 m

Ready In

30 m

To prepare hush puppies: Fill a large pot with oil to a depth of 1½ inches. Clip on a candy thermometer and heat over medium to 360°F.

Meanwhile, whisk cornmeal, flour, baking powder, baking soda, ½ teaspoon salt and cayenne in a large bowl. Add corn and scallions; stir until evenly coated. Whisk egg and buttermilk in a medium bowl until well blended. Add the buttermilk mixture to the cornmeal mixture and gently mix just until moistened.

Using wet hands, form the dough into 24 balls, about 1 tablespoon each. Coat 2 metal spoons with cooking spray and use them to carefully lower 8 balls into the hot oil. Fry until golden brown, 1 to 2 minutes. Transfer to a paper-towel-lined plate and immediately sprinkle with some of the remaining ¼ teaspoon salt. Return the oil to 360°F and repeat with the remaining dough in 2 more batches.

To prepare dipping sauce: Combine yogurt, lemon juice, dill, parsley, salt and pepper in a small bowl. Serve with the hot hush puppies.